I just f’king can’t believe it. There are not enough words in the world to describe what I’m feeling today. Today is the day that Vegetarian Heartland, my first cookbook, is finally out in the world! I still remember April 18th, 2014 like it was yesterday – I called my parents and then my grandma to tell them I would be signing with a literary agent to work on my first cookbook. My grandma’s first question was ‘when does it come out?’ and after I explained to her that it would probably be a few years as I still needed to write a proposal, get a publisher, write the entire book, and then photograph the whole thing, she scoffed and said ‘well I’ll be dead by then’! Fast forward 1,115 days (3 years, 2 months) and here it finally is! 80+ vegetarian recipes + all the photos you could image that include adventuring around food + my last few years documented in cookbook form. Oh and I’m happy to report that my grandma is still kicking and thriving at 87!

It feels weird as I’ve been thinking of this release date as the finish line to my long cookbook writing sprint these past few years but this is only the beginning. I have 20 (yes! 20!) interviews lined up for the next two months to promote the book on top of numerous events that will be rolling out this summer (make sure to follow me on instagram for more info on those). Needless to say, I’m taking a big breath and enjoying a large glass of champagne tonight because it is currently a milestone worth celebrating but also just the beginning!

If you didn’t already pre-order the book to arrive today, make sure you go order it now! Also, check out some previews of the book over on my cookbook page. Oh! And again, make sure you are following me on instagram because there may just be a big giveaway going on which includes the book later today (read below for more details on that).

We had a little celebratory picnic the other weekend which included all recipes from Vegetarian Heartland(check out the menu above). The whole book is divided by food adventures (think road trips, camping, hiking, etc) and one of my favorite activities that revolve around food are picnics. They are such a great excuse to get out in nature and just take it slow for a few hours while enjoying a little grub.

Anyhow, to celebrate the launch of my first cookbook and to share the picnic love, I’m giving away a picnic bundle! The bundle includes the following:

1 copy of Vegetarian Heartland cookbook ($25 value)

Rattan Borneo Ajat Picnic Basket ($64 value)

Herringbone Throw ($35 value)

Packet of summer straws ($4 value)

Dipped Color Block Wooden Utensil Set ($8 value)

Interested in entering? Hop on over to my instagram account! The promotion will go live in the afternoon of Tuesday, June 20th.

Now let’s talk about these Fruit & Yogurt Granola Tarts. They are in the book but I went ahead and made mini versions for the picnic since I thought they’d be easier to eat as finger food this way. The recipe below is from the book so it’s for the bigger versions but to make smaller Fruit & Yogurt Granola Tarts, just use the mini cupcake liners and bake for the same amount of time. I topped them with the fruit I had on hand but you can obviously swap in whatever is in season. I also used plain yogurt but maple yogurt or even a dairy-free coconut yogurt would be delicious with these.

A fancy riff on a parfait which is perfect for entertaining! Recipe borrowed from the cookbook Vegetarian Heartland.

Course:
Breakfast or snack

Cuisine:
Vegetarian

Servings: 8servings as a side

Calories: 13kcal

Author: Shelly Westerhausen

Ingredients

1/2cup[110 g] cold unsalted butter, cut into cubes

2cups[200 g] old-fashioned rolled oats

1/2cup[60 g] chopped walnuts

2Tbspmaple syrup

1cup[240 g] plain yogurt

2cups[280 g] fresh fruit, cut into 1-in [2.5-cm] pieces

Instructions

Preheat the oven to 400°F [200°C]. Butter four 4-in [10-cm] tart pans. In a food processor, combine the butter, oats, walnuts, and maple syrup and pulse until a chunky dough forms. Divide the dough among the prepared tart pans and press into the bottom and sides to create an even crust.

Bake until the crust has browned, 10 to 12 minutes. Remove from the oven and let cool. The crusts can be made up to 3 days ahead of time and stored in an airtight container at room temperature.

When the tart crusts are cooled, spread 1/4 cup [60 g] of the yogurt over the bottom of each tart crust and arrange 1/2 cup [70 g] fruit.